Directions

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.

Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Footnotes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Most Helpful Positive Review

Jan 25, 2004

I took the reviews advice and added twice the called for garlic and ginger and also added soy sauce as many said these were bland. They were fantastic and very easy to put together! I also used another recommendation and used the cole slaw mix (carrots and cabbage) and this recipe took no time to put together. I have many children and this recipe was a hit with all of them! I will definately be making this again, and again and ...

Most Helpful Critical Review

Jul 23, 2003

Good egg rolls but I think I'll have to play around with some spices to make it taste better. Possibly lemon pepper seasoning. Also, instead of chopping up cabbage and carrots, I used 2 cups worth of pre-shredded cole slaw...same results and saves on time. I'll try these again to see if I can find the right spice combinations.

Original review 12/20/06
These were sooo good. It's really hard to find decent Chinese food around here so I made my own. I made a few changes. Doubled the ginger & garlic powder, & used 4 cups of shredded coleslaw mix. I sauteed the cabbage mixture a little in 2T water & 2T soy sauce then added the pork & 1/2 t. chinese five spices. I used 1/3 C filling for the inside. We made 11 eggrolls not 8. Peanut oil is rather expensive which no one mentioned, I might try a different oil next time to save a few bucks. I found the egg roll wrappers in the produce section near the vegetables if anyone else had trouble find them, ( I looked in the Asian section initially then had to ask a store employee). My husband LOVED these. I served them with Fried Rice Restaurant Style & Broccoli Beef I from this site. Thank you!
Edit 12/10/12
This is how I now make these: Doubled the ginger & garlic powder, & used 16 oz bag of shredded coleslaw mix in the filling. I sauteed the cabbage mixture a little in 2 T water & 2 T soy sauce then added the pork & 1 t. Chinese five spices. I used 1/3 C filling for the inside. We make 15 eggrolls. We brush them with vegetable oil then bake them on a sheet pan at 425 degrees for 20 mins, turning over after 10 mins. Much healthier to bake them & less of a hassle than frying.

This recipe is excellent. We were a little concerned because some of the reviews said the egg rolls were bland. We made no modifications to it, and it was outstanding. Our guests were very impressed.
We made an extra dozen and froze them.

These are the easiest egg rolls I have ever made, and they are tasty. Next time I would add a little more seasoning to the filling. I also used a bag of cole slaw.
i JUST MADE THESE AGAIN AND I USED SPICY PORK SAUSAGE VERY GOOD!!!

These were the first egg rolls I've ever made and I must say they were impressive. Instead of chopping everthing up (carrots, etc.) I bought a bag of coleslaw mix and used that. They were delicious, but they are not very "jazzy." To quote Emeril, "You gotta kick these up a notch or two." We experimented and added hot sauce to the mix, and next time (we WILL make them again) we are going to add garlic, etc. We don't like things crazy spicey but these egg rolls as is are just way too bland. We give the author 4 stars because we never would have made these without her help and ideas. Thank you!

These are great, although after making them a few times, I would recommend using canola oil to fry them in. I got a much crispier egg roll using that instead of peanut oil. Also, I added scrambled eggs, and extra cabbage. Beware, this recipe makes a lot of filling!!

These are good. I tried them with Lumpia Wrappers instead of egg roll wrappers and they were even better! The lumpia wrappers come out nice and crispy the way my kids like them. Lumpia wrappers are hard to find, check asian markets for them. They are much thinner than eggroll wrappers and look a bit like an egg crepe. They fry up very crispy sort of like Filo does.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.